Ingredients

Mix equal parts of soy, teriyaki sauces and lemon juices to completely cover poultry your brining. Add onions, garlic and poultry to be brined.
(if not completely covered, make sure you turn them into the sauce several times during bringing)
Brine for 24-30 hours

2

Inject meat with brine, place on/in smoker place remaining brine into a bowl in the smoker with the meat to keep moist during smoking.
Place fresh lemon slices on top of meat while it is smoking.

3

The chicken pictured are leg/thigh quarters. I smoke them for about an hour and a half. Turkey's or whole chicken's take a bit longer!
More like 4-8 hours depending on the pounds!